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Pumpkin Log

Ed’s aunt and uncle used to travel the country in their motor home; we always looked forward to them stopping in Tucson every fall. One year, Aunt Eva Mae brought me copies of all of her favorite recipes, and pumpkin log is one that I’ve made MANY times. When our daughters were young, they weren’t fans of pumpkin pie, so this was a popular substitute for a Thanksgiving or Christmas dessert. It felt traditional and tasted delicious!

It doesn’t take much pumpkin, only 2/3 of a cup. I’ve roasted a whole pumpkin this year, but in the past when I used canned pumpkin, I would use a whole can, but make three batches of pumpkin log. When wrapped in foil, they keep frozen very well – great to have on hand for holiday guests or to give as gifts. I often cut the logs in half before wrapping in foil and freezing. It makes a good amount to thaw, not that this will go uneaten on your countertop, far from it!

I can imagine dressing this up with tiny bits of candied ginger baked into the cake or a drizzle of chocolate ganache.